photo via Communal Table
Fresh peach and ginger pie — click on that lattice crust for the recipe.
If you're looking for something to do with yourself this weekend (like there's not enough cool summer stuff going on around town already
), might we suggest making a cobbler, upside-down cake, pie, galette or jam?
Peaches are prime right now, and will be at their juicy, supple, sweet best through mid-August.
Who's got them:
- Freshfield Farms is currently carrying Lane Peaches from just up I-75
- The South Carolina peaches at Clemons Produce are smaller (but for $0.99/lb, does size really matter?)
- Publix's Georgia peaches are perfectly ripe from the store, so no counter-ripening needed.
While you're at it, pick up some white-fleshed nectarines, donut peaches (the flat ones), plums and apricots. Eat all
the stone fruit. You'll need a dropcloth for dribbles, but it will be worth it. Summer!
Most of our local stone fruit comes from South Carolina and Georgia by now, but there are a couple of U-Pick peaches places in and around the Orlando area, like Center Hill Berry Patch
(call before heading all the way out there; they're not always open), Green Acres
in Yalaha and Showcase of Citrus
in Clermont (warning: website blasts old-timey git-tar music!).
If you don't already have a favorite one, click the image above for an aces peach-and-ginger pie recipe
from one of our favorite blogs, Communal Table
, edited in the beautiful food haven of Portland, Oregon, by Adrian J.S. Hale
, one of our former restaurant reviewers.